Fresh Asparagus Soup

Fresh Asparagus Soup

Print This Recipe  I always look forward to spring and fresh asparagus season. Generally, I prefer the thick stalks in contrast to the thin ones as they are more forgiving when cooked so that they are tender but not overcooked. Over the 2-month asparagus season, I...
Kale and Tomato Mini-Frittatas

Kale and Tomato Mini-Frittatas

Print This Recipe ​Here is a tasty, and super easy-to-prepare breakfast, that provides several servings to enjoy over several days. Stores well in a glass, sealed container for 3-4 days. You can vary the vegetable and cheese options to match what you have on hand. To...
Grilled Scallops with Wild Mushroom Sauté

Grilled Scallops with Wild Mushroom Sauté

Print This Recipe I really enjoy grilled sea scallops especially when served with Mediterranean herbs and wild mushrooms. Select any mushroom that you enjoy. I recommend that you serve this with a green salad or a generous portion of green vegetables on the side....
Butternut Squash Soup with Ginger and Fennel

Butternut Squash Soup with Ginger and Fennel

Print This Recipe This fragrant, delicate soup is especially good for fall and early winter when butternut squash—a great source of fiber and beta-carotene—is in season. The savory flavors of gingerroot and fennel go perfectly with squash. Baking Time: 35–45 minutes...

Wild Mushroom Soufflé

Print This Recipe Here is a great way to warm up your kitchen using the oven and create a fantastic meal at the same time. Use any variety or combination of wild mushrooms, such as oyster or shiitake. Tip: When making a soufflé, bake in the center of the oven and make...
Cod Poached with Herbs and Wine

Cod Poached with Herbs and Wine

Print This Recipe Cod is the most popular fish served in several European countries, especially Portugal. Some restaurants in Portugal offer over 100 different cod recipes. This recipe was submitted by Teresa Delgado. Traditionally the Portuguese use dried, salted...